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Ingredients
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Batter & Base
Strawberry Compote & Topping
Optional Extras
Method
Batter & Cooking
Make the batter
In a shallow wide bowl or pie dish, whisk together 4 large eggs, 1 cup whole milk, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tablespoon granulated sugar, and a pinch of salt until smooth and slightly frothy.
Preheat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and let it melt and foam but not burn. Reduce heat to medium-low if butter begins to brown too quickly.
Soak bread
Working 2–3 slices at a time, lay each slice of brioche/challah into the batter and let it soak for 10–15 seconds per side (longer if bread is very dense). Lift and let excess drip back into the bowl.
Cook the toast
Place soaked slices in the hot skillet (do not overcrowd). Cook until golden brown, about 2–3 minutes per side, pressing gently with a spatula for even contact. Add more butter to the pan as needed between batches. Transfer cooked slices to a warm plate in a low oven (about 200°F / 90°C) to keep warm while you finish.
Strawberry Compote & Assembly
Prepare compote
In a small saucepan over medium heat combine 2 cups quartered strawberries, 3 tablespoons granulated sugar, 2 tablespoons water, and 1 tablespoon lemon juice. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until strawberries soften and release juices, about 6–8 minutes.
Thicken (optional)
If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berries and cook for 1–2 more minutes until the sauce thickens. Remove from heat and let cool slightly; compote will thicken further as it cools.
Slice strawberries for garnish
While compote simmers, thinly slice 1 cup fresh strawberries to use as a fresh garnish on top of the French toast.
Assemble plates
Stack 2 slices of cooked French toast per serving on plates. Spoon warm strawberry compote over the toast (about 1/4 cup compote per serving). Add a handful of the thinly sliced fresh strawberries on top. Dust with powdered sugar (about 1/2 tablespoon per serving) and sprinkle optional toasted nuts, if using.
Serve
Serve immediately with maple syrup on the side and optional dollop of vanilla Greek yogurt or whipped cream. Keeps best served fresh; if making ahead, rewarm briefly in a low oven.